Cooking Column by Sybil Pratt

Where's the beef? It's with the lamb and the pork and the veal, being roasted, grilled, sauteed, braised, barbecued, and stir-fried under the supervision of gourmet sausage maven Bruce Aidells and Denis Kelly, who have gathered their collective, authoritative expertise into The Complete Meat Cookbook. Most of the meat we buy today is much leaner than it used to be, and not as succulent. This...